Química Nova
URI permanente para esta coleçãohttps://thoth.dti.ufv.br/handle/123456789/13323
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Resultados da Pesquisa
Item Teores de compostos bioativos em cafés torrados e moídos comerciais(Sociedade Brasileira de Química, 2010) Souza, Romilaine Mansano Nicolau de; Canuto, Gisele André Baptista; Dias, Rafael Carlos Eloy; Benassi, Marta de ToledoThe amounts of nicotinic acid, trigonelline, 5-CQA, caffeine, kahweol and cafestol in 38 commercial roasted coffees ranged from 0.02 to 0.04; 0.22 to 0.96; 0.14 to 1.20; 1.00 to 2.02; 0.10 to 0.80 and 0.25 to 0.55 g/100 g, respectively. Evaluation of color and content of thermo-labile compounds indicated similarity in roasting degree. Differences in the levels of diterpenes and caffeine, components less influenced by the roasting degree, could be mainly explained by the species used (arabica and robusta). Gourmet coffees showed high concentrations of diterpenes, trigonelline and 5-CQA and low levels of caffeine, indicating high proportion of arabica coffee.Item Main minerals and organic compounds in commercial roasted and ground coffee: an exploratory data analysis(Sociedade Brasileira de Química, 2021) Kalschnea, Daneysa Lahis; Silva, Nathalia Karen; Canan, Cristiane; Benassi, Marta de Toledo; Flores, Eder Lisandro Moraes; Leite, Oldair DonizeteCoffee is one of the most popular beverages in the world, however, little information is found regarding the mineral composition of commercial roasted and ground coffees (RG) and its correlation with organic bioactive compounds. 21 commercial Brazilian RG coffee brands - 9 traditional (T) and 12 extra strong (ES) roasted ones - were analyzed for the Cu, Ca, Mn, Mg, K, Zn, and Fe minerals, caffeine, 5-caffeoylquinic acid (5-CQA) and melanoidins contents. For minerals determination by flame atomic absorption spectrometry (FAAS), the samples were decomposed by microwave-assisted wet digestion. Caffeine and 5-CQA were determined by liquid chromatography and melanoidins by molecular absorption spectrometry. The minerals and organic compounds contents association in RG coffee was observed by a principal component analysis. The thermostable compounds (minerals and caffeine) were related to dimension 1 and 2, while 5-CQA and melanoidins were related to dimension 3, allowing for the T coffees segmentation from ES ones.